Effect of protein and prebiotic on the survival of encapsulated probiotic during storage

Patchanok Apiwattanasiri; Ratchanee Charoen; Kriangkrai Phattayakorn; Sakwiboon Jantrasee; Wanticha Savedboworn

doi:10.1051/e3sconf/202130202006

All issues

Volume 302 (2021)

E3S Web Conf., 302 (2021) 02006

References

Open Access

Issue		E3S Web Conf. Volume 302, 2021 2021 Research, Invention, and Innovation Congress (RI²C 2021)


Article Number		02006
Number of page(s)		5
Section		Environmental Science and Engineering
DOI		https://doi.org/10.1051/e3sconf/202130202006
Published online		10 September 2021

K. Kailasapathy, Encapsulation technologies for functional foods and nutraceutical product development, CAB Reviews: Perspectives in Agriculture, (2009). [Google Scholar]
R. Fuller, Probiotics in man and animals, Journal of Applied Microbiology, 66 (1989): 365–378 [Google Scholar]
P. De Vos, M.M. Faas, M. Spasojevic, J. Sikkema, Encapsulation for preservation of functionality and targeted delivery of bioactive food components, International Dairy Journal, 20 (2010): 292–302 [Google Scholar]
M.J. Chen, K.N. Chen, Applications of probiotic encapsulation in dairy products, In: Lakkis, M. Jamileh, Encapsulation and Controlled Release Technologies in Food Systems, Wiley-Blackwell USA, (2007): 83–107 [Google Scholar]
M. Borgogna, B. Bellich, L. Zorzin, R. Lapasin, A. Cesàro, Food microencapsulation of bioactive compounds: rheological and thermal characterisation of non-conventional gelling system, Food Chemistry, 122 (2010): 416–423 [Google Scholar]
M.T. Cook, G. Tzortzis, D. Charalampopulos, V.V. Khutoryanskiy, Microencapsulation of probiotics for gastrointestinal delivery, Journal of Controlled Release, 162 (2012): 56-67 [Google Scholar]
M.D. Piano, S. Carmagnola, S. Andorno, M. Pagliarulo, R. Tari, L. Mogna, L. Capurso, Evaluation of the intestinal colonization by microencapsulated probiotic bacteria in comparison with the same uncoated strains, Journal of Clinical Gastroenterology, 44, (2010): 42-46 [Google Scholar]
A. Sipailiene, S. Petraityte, Encapsulation of probiotics: Proper selection of the probiotic strain and the influence of encapsulation technology and materials on the viability of encapsulated microorganisms, Probiotics and Antimicrobial Probiotic, 10 (2018): 1-10 [Google Scholar]
L.K. Sarao, M. Arora, Probiotics, prebiotics, and microencapsulation: A review. Critical Reviews in Food Science and Nutrition, 57 (2017): 344-371 [PubMed] [Google Scholar]
L. Lallepak, G. Mario, Y. Guang, W. Qun, Silk sericin: A versatile material for tissue engineering and drug delivery, Biotechnology Advances, 33 (2015): 1855-1867 [PubMed] [Google Scholar]
S.B. Doherty, V.L. Gee, R.P. Ross, C. Stanton, G.F. Fitzgerald, A. Brodkorb, Development and characterisation of whey protein micro-beads as potential matrices for probiotic protection, Food Hydrocolloids, 25 (2011): 1604–1617 [Google Scholar]
W. Savedboworn, K. Teawsomboonkit, S. Surichay, W. Riansa-ngawong, S. Rittisak, R. Charoen, Impact of protectants on the storage stability of freeze-dried probiotic Lactobacillus plantarum, Food Science and Biotechnology, 28 (2019): 795– 805 [Google Scholar]
W. Savedboworn, W. Riansa-ngawong, W. Sinlapacharoen, S. Pajakang, B. Patcharajarukit, Assessment of Probiotic Properties in Lactic Acid Bacteria Isolated from Fermented Vegetables, Applied Science and Engineering Progress, 7 (2014) : 53-65 [Google Scholar]
W. Krasaekoopt, B. Bhandari, H. Deeth, Evaluation of encapsulation techniques of probiotic for youhurt, International Dairy Journal, 13 (2003): 3-13 [Google Scholar]
V. Chandramoulia, K. Kailasapathya, P. Peirisb, M. Jones, An improved method of microencapsulation and its evaluation to protect Lactobacillus spp. In simulated gastric conditions, The Journal of Microbiological Methods, 56 (2004): 27-35 [Google Scholar]
A. Mortazavian, S.H. Razavi, M.R. Ehsani, S. Sohrabvandi, Principles and of microencapsulation of probiotic microorganisms, Iranian Journal of Biotechnology, 5 (2007): 1-18 [Google Scholar]
J.H. Crowe, J.F. Carpenter, L.M. Crowe, The role of vitrification in anhy-drobiosis. Annual Review of Physiology, 60 (1998): 73–103 [PubMed] [Google Scholar]
S. Ambros, A.H. Vollmer, N.N. Youssef, U. Kulozik, Structural basis of the impact of microwave drying on survival and shelf life of Lactobacillus paracasei, Lebensmittel-Wissenschaft & Technologie, 98 (2018): 291–298 [Google Scholar]
T.P. Singh, R.K. Malik, G. Kaur, Cell surface proteins play an important role in probiotic activities of Lactobacillus reuteri. Nutrire, 41 (2016): 1–10 [Google Scholar]

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[1] K. Kailasapathy, Encapsulation technologies for functional foods and nutraceutical product development, CAB Reviews: Perspectives in Agriculture, (2009). [Google Scholar]

[2] R. Fuller, Probiotics in man and animals, Journal of Applied Microbiology, 66 (1989): 365–378 [Google Scholar]

[3] P. De Vos, M.M. Faas, M. Spasojevic, J. Sikkema, Encapsulation for preservation of functionality and targeted delivery of bioactive food components, International Dairy Journal, 20 (2010): 292–302 [Google Scholar]

[4] M.J. Chen, K.N. Chen, Applications of probiotic encapsulation in dairy products, In: Lakkis, M. Jamileh, Encapsulation and Controlled Release Technologies in Food Systems, Wiley-Blackwell USA, (2007): 83–107 [Google Scholar]

[5] M. Borgogna, B. Bellich, L. Zorzin, R. Lapasin, A. Cesàro, Food microencapsulation of bioactive compounds: rheological and thermal characterisation of non-conventional gelling system, Food Chemistry, 122 (2010): 416–423 [Google Scholar]

[6] M.T. Cook, G. Tzortzis, D. Charalampopulos, V.V. Khutoryanskiy, Microencapsulation of probiotics for gastrointestinal delivery, Journal of Controlled Release, 162 (2012): 56-67 [Google Scholar]

[7] M.D. Piano, S. Carmagnola, S. Andorno, M. Pagliarulo, R. Tari, L. Mogna, L. Capurso, Evaluation of the intestinal colonization by microencapsulated probiotic bacteria in comparison with the same uncoated strains, Journal of Clinical Gastroenterology, 44, (2010): 42-46 [Google Scholar]

[8] A. Sipailiene, S. Petraityte, Encapsulation of probiotics: Proper selection of the probiotic strain and the influence of encapsulation technology and materials on the viability of encapsulated microorganisms, Probiotics and Antimicrobial Probiotic, 10 (2018): 1-10 [Google Scholar]

[9] L.K. Sarao, M. Arora, Probiotics, prebiotics, and microencapsulation: A review. Critical Reviews in Food Science and Nutrition, 57 (2017): 344-371 [PubMed] [Google Scholar]

[10] L. Lallepak, G. Mario, Y. Guang, W. Qun, Silk sericin: A versatile material for tissue engineering and drug delivery, Biotechnology Advances, 33 (2015): 1855-1867 [PubMed] [Google Scholar]

[11] S.B. Doherty, V.L. Gee, R.P. Ross, C. Stanton, G.F. Fitzgerald, A. Brodkorb, Development and characterisation of whey protein micro-beads as potential matrices for probiotic protection, Food Hydrocolloids, 25 (2011): 1604–1617 [Google Scholar]

[12] W. Savedboworn, K. Teawsomboonkit, S. Surichay, W. Riansa-ngawong, S. Rittisak, R. Charoen, Impact of protectants on the storage stability of freeze-dried probiotic Lactobacillus plantarum, Food Science and Biotechnology, 28 (2019): 795– 805 [Google Scholar]

[13] W. Savedboworn, W. Riansa-ngawong, W. Sinlapacharoen, S. Pajakang, B. Patcharajarukit, Assessment of Probiotic Properties in Lactic Acid Bacteria Isolated from Fermented Vegetables, Applied Science and Engineering Progress, 7 (2014) : 53-65 [Google Scholar]

[14] W. Krasaekoopt, B. Bhandari, H. Deeth, Evaluation of encapsulation techniques of probiotic for youhurt, International Dairy Journal, 13 (2003): 3-13 [Google Scholar]

[15] V. Chandramoulia, K. Kailasapathya, P. Peirisb, M. Jones, An improved method of microencapsulation and its evaluation to protect Lactobacillus spp. In simulated gastric conditions, The Journal of Microbiological Methods, 56 (2004): 27-35 [Google Scholar]

[16] A. Mortazavian, S.H. Razavi, M.R. Ehsani, S. Sohrabvandi, Principles and of microencapsulation of probiotic microorganisms, Iranian Journal of Biotechnology, 5 (2007): 1-18 [Google Scholar]

[17] J.H. Crowe, J.F. Carpenter, L.M. Crowe, The role of vitrification in anhy-drobiosis. Annual Review of Physiology, 60 (1998): 73–103 [PubMed] [Google Scholar]

[18] S. Ambros, A.H. Vollmer, N.N. Youssef, U. Kulozik, Structural basis of the impact of microwave drying on survival and shelf life of Lactobacillus paracasei, Lebensmittel-Wissenschaft & Technologie, 98 (2018): 291–298 [Google Scholar]

[19] T.P. Singh, R.K. Malik, G. Kaur, Cell surface proteins play an important role in probiotic activities of Lactobacillus reuteri. Nutrire, 41 (2016): 1–10 [Google Scholar]